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Traditional Southern Deviled Eggs Recipe

Traditional Southern Deviled Eggs

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Average Rating:

Total Reviews: 231

Showing 211-220 of 231

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  • on March 24, 2008

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    I also use diced Mt. Olive dill pickles (instead of sweet relish and a little extra pickle juice for tang. A friend of mine always adds diced olives as her secret ingredient, so I added some olive tapenade to this recipe, and everybody thought it was excellent!

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  • on March 23, 2008

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    All my life I have HATED deviled eggs. I thought they were disgusting, but I grudgingly made them for my family when we had a glut of Easter Eggs or for birthdays. I always try them (how can I tell my kids to try stuff when I won't, right?. What a pleasant surprise these are! Finally, some deviled eggs I like! Thanks, Paula!

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  • on March 23, 2008

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    This is actually the same way my grandmother makes deviled eggs. It is a great recipe.

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  • on February 16, 2008

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    This recipe is great, but according to Paula's cooking on the show, this recipe was not written correctly. She uses one of the boiled eggs and mashes it up to make the filling more "full." It will then yield the traditional dozen eggs, not 14.

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  • on February 09, 2008

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    These are the best deviled eggs I had. I will make these again.

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  • on February 05, 2008

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    me being from Tx I was definately expecting these to be good, and they stood up to my requirements! Everyone loved them even me, and that's because I'm not a fan of any type of relish.

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  • on February 01, 2008

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    JUST LIKE MY GRANDMA USE TO MAKE

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  • on January 31, 2008

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    I made this for a potluck party and it was great!

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  • on January 25, 2008

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    My family likes deviled eggs more tangy, so I reduce the mayo a little and add some dill pickle juice and use dill pickle relish or finely diced dill pickles ( Mt Olive brand is good. My husband calls eggs made with sweet pickles (or sugar added "Angel Eggs". Enjoy your show Paula.

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  • on January 21, 2008

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    very good and easy to make

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